Ingredients
Sweet toasted peanuts
Sweet nut butter
Method
1.Preheat oven to 180°C fanbake. Line a standard loaf tin (around 23cm x 12cm) with baking paper. Sift flour and salt into a bowl and stir in sugar.
2.In a separate large bowl stir the baking soda into the milk until it dissolves. Stir the eggs and melted butter into the milk mixture, followed by the banana. Gently fold in the dry ingredients and spoon mixture into the lined tin.
3.Bake for around 40 minutes or until a skewer inserted into the centre comes out clean. Leave in tin to cool slightly then remove and cool on a wire rack. Reduce oven temperature to 160°C fanbake.
4.In a large, heavy saucepan, combine the peanuts, sugar and water. Bring to a boil then simmer until all liquid has just about evaporated (about 10 minutes), stirring every now and then. Spread peanuts in a single layer on a lined baking tray and sprinkle with salt.
5.Bake for about 10-15 minutes, turning once or twice, until dry and lightly browned. Cool completely and store in an airtight container.
6.For the sweet nut butter, whip all the ingredients together with beaters or a wooden spoon until well combined. Spoon into a jar and chill in the fridge.
7.Serve thick slices of banana bread slathered in sweet nut butter with a scattering of sweet toasted peanuts and a cup of tea.
